Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration III. Desserter, s. 98 (falt i det fri)
Whisk the yolks
Whisk the egg yolks with the sugar and salt for 15 minutes.
Stir in the milk
Stir in the warm milk little by little, whisking vigorously.
Thicken over gentle heat
Put the pan over a gentle heat and stir until the sauce thickens and coats a spoon. Note: the eggs are only warmed gently, so keep the temperature low and stir constantly so the sauce does not curdle.
1904 edition
Historic source edition of the Big Cookbook.
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